Pair Up

Dec 01, 2015 12:43PM
● Published by Maria Terry

Winter Heat

Hot drinks are warm and cozy to have
inside when the weather is cold outside. Interestingly, other than simple black
tea or coffee, most hot drinks are sweet. For this reason, they pair well with
sweet foods. Often, they are topped with whipped cream and become a dessert in
their own right. I am partial to hot drinks paired with crumbly textured
desserts like cakes and cookies. For savory dishes, the sugar can serve as a
counter-balance for foods that are spicy or salty.

Real estate agents often tell clients
to make Hot Apple Cider for an open house. This is because the smell of
cinnamon and apples is very inviting; it’s an aroma that may even make you
think of chestnuts roasting on an open fire. Or, even better, chestnuts wrapped
up in bacon and slathered with sweet and sour sauce. Bacon-Wrapped Water Chestnuts
is a classic appetizer that my mom made for her parties in the ‘70s. They are
the perfect combination of salty and sweet flavors and have both crunchy and
chewy textures. They are delicious whether they bring back memories of the past
or allow you to start new memories today.

Mulled Wine is scented with classic
baking spices like cinnamon, nutmeg, and allspice. These spices are also found
in chai tea, the definitive beverage pairing for Indian food. This is what
inspired me to pair it with Indian-Spiced Chicken. The slightly sweet, fruity
wine complements the spices found in the dish. And, the fat from the cream in
the sauce tames the tannins found in the wine. Serve with steamed basmati rice
and a simple vegetable to balance the intense flavors in the chicken and the
wine. By the end of the course, this pairing will make you warm all over.

Irish coffee is made with one ounce of
Irish cream liqueur to every one cup of coffee. While this treat can be a
dessert on its own, very few people can resist pairing it with a Russian teacake
cookie (for one recipe, see Pair Up Sept.
2015 CommunityFocus).
Again, this is a recipe from my childhood. My favorite cousin, Sue, made them
for the family every Christmas. These cookies are primarily finely chopped
walnuts held together with butter and rolled in powdered sugar. They are
buttery, salty and sweet, all at the same time. This pairing is a terrific
example of why hot coffee with crunchy cookies is enjoyed worldwide.

So, go on. Pair Up!

Maria Terry is a Certified Sommelier and Wine Educator in
the San Francisco Bay Area. www.LaSommelierre.com

Recipes

Hot
Apple Cider

INGREDIENTS

4-5 cups apple juice

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg, 3 ounces spiced rum (optional)

Cinnamon sticks and apple slices to garnish

DIRECTIONS

In a small pot heat the apple juice, spices and rum (if
using) over low/medium heat. Stir often while the mixture is heating so the
spices will blend into the juice (you don't want any spice clumps). Once it's
hot, pour into four mugs and garnish with apple slices and cinnamon sticks.
Serve warm. Yield: 4 servings

Bacon-Wrapped
Water Chestnuts

INGREDIENTS

1 pound bacon, cut in half

2 (8 ounce) cans water chestnuts

1 1/2 cups ketchup

1 cup packed brown sugar

DIRECTIONS

Preheat oven to 375 °F. Wrap 1/2 strip of bacon around each
water chestnut. Combine ketchup and sugar in a small bowl and mix together; dip
each wrapped water chestnut into this mixture. Place water chestnuts in a
lightly greased 9x13 inch baking dish and bake covered in the preheated oven
for 20 minutes, or until bacon is crisp. Yield: 10 servings.

Mulled
Wine

INGREDIENTS

1 bottle (750
milliliters) fruity red wine

1 cup brandy

1 medium orange,
sliced

1 medium lemon,
sliced

1 cup sugar

1/8 teaspoon ground
nutmeg

2 cinnamon sticks

1/2 teaspoon whole
allspice

1/2 teaspoon aniseed

1/2 teaspoon whole
peppercorns

3 whole cloves

DIRECTIONS

In a large saucepan, combine the wine, brandy, orange,
lemon, sugar, and nutmeg. Place remaining spices on a double thickness of
cheesecloth; bring up corners of cloth and tie with string to form a bag. Add
spice bag to wine mixture.

In a large skillet, heat the vegetable oil over medium-high
heat. Add the onion and cook until translucent. Stir in tomato paste until
evenly distributed and then add the half-and-half. Slide in the chicken and
marinade, stir well, and bring mixture to a simmer. Reduce the heat so that the
liquid remains at a low simmer. Cook about 15 minutes until chicken is no
longer pink in the middle but still tender and moist. Serve immediately over
basmati rice. Yield:
4 servings.